I made this recipe the other night on Father's Day.
It's a nice side dish to enjoy with your barbeque (or cook-out, or grilling experience … depending on where you live and what terminology you use.)
My entire family really enjoyed it.
We barbequed some fresh teriyaki salmon and yams to go with it. (And yes, we sliced up the yams and grilled them. We pretty much grill everything at our house.)
It's easy to make ahead of time, just don't put the dressing on until just prior to serving. (I think the dressing is better when made a little ahead of time and chilled anyway.)
I got the original recipe from the Food Network Magazine courtesy of Tyler Florence. I've made a few slight changes to it.
It's printed below with the variations I made.
(I've also included a few other possible options.)
- 1 head Savoy cabbage
- 4-6 green onions depending on your preference
- 3/4 bunch fresh cilantro, torn
- 1/2 cup "light" sour cream (you can use regular or nonfat if you want)
- 1/2 cup mayonnaise (I used regular, but you can use any version you prefer)
- 2 teaspoons sugar (or honey or Splenda equivalent)
- 2 limes
- Kosher salt and freshly ground pepper
(If you want to add some spice, you can also add a few red pepper flakes. If you love nuts, you can toss a handful of your favorites in for a little added crunch. If you hate mayo and/or sour cream try yogurt instead.)
Cut the cabbage so you have thin ribbons. Cut the green onions long so the pieces are similar in shape to the cabbage. Toss the cabbage, green onions and cilantro in a large salad bowl.
Make the dressing by combining the sour cream, mayonnaise, sugar and the zest of the limes in a medium bowl.
Just before serving, pour the dressing over the cabbage mixture and toss to combine.
Season with salt and pepper and finish with a squeeze (or two, or three?) of lime juice.
I didn't use all the dressing when I made it because I prefer a lighter taste. The amount of dressing you use will depend on your taste preferences.
© Twenty Four At Heart